Peanut butter candy cake

16 Servings

Ingredients

Quantity Ingredient
1¾ cup Boiling Water
1 cup Quick-Cooking Oats
½ cup Butter
1 cup Light Brown Sugar
1 cup Sugar
1 teaspoon Vanilla
2 Eggs
1½ cup Unsifted Flour
1 teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Cinnamon
¼ teaspoon Salt
5 Reece's Peanut Butter Cups; 0.6-Oz Size
3 tablespoons Butter
3 ounces Unsweetened Chocolate
3 cups Confectioner's Sugar
¼ teaspoon Salt
½ cup Milk
1 teaspoon Vanilla

Directions

CAKE

FROSTING

Combine water and oats; cool to room temperature. Cream butter, brown sugar, sugar and vanilla; beat in eggs. Blend in oatmeals mix. Combine flour, baking soda, baking powder, cinnamon and salt. Add to creamed mix.

Beat 1 minute on medium speed. Pour batter into a greased and floured 13x9 pan. Chop peanut butter cups and sprinkloe on top of batter (DO NOT STIR).

Bake at 350 degrees 40-45 minutes.

Frosting: melt butter. Add chocolate and stir constantly over low heat until melted. Pour into a bowl and add remaining ingredients; beat until well blended. Chill to spreading consistency and frost cake.

Recipe by: Taste of Home Country Cooking, 1996 Posted to JEWISH-FOOD digest by boxersrock@... (Sheryl Donner) on Aug 31, 1998, converted by MM_Buster v2.0l.

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